The CrossFit Kitchen: Super Radical Tri-Tip with Balsamic Apple Compote

Take a break from those wall balls and double-unders and get in the kitchen to start cooking because after you watch this video, it’s not only the title you’ll want a mouthful of.


This recipe includes tri-tip which is a type on beef that is also known as a triangle steak or bottom sirloin steak. that contains less than 10g of fat, 4.5g or less of saturated fat and less than 95 milligrams of cholesterol per 85-gram serving. It is also a great source of protein and essential vitamins and minerals! To make it even more of a dream meal, add in the sweet potatoes which not only taste great, but also packed with vitamin C, potassium, fiber, and manganese. This will actually help you strengthen your bones as well as keeping your immune system in good shape. The best part is that it doesn’t take very long to prepare! It’s fun, it’s quick and it’s a healthy way to eat!




(Tri-Tip and Sweet Potato)

  • 1.81kg. grass-fed beef tri-tip
  • ¼ cup Super Radical Rib Rub
  • 2.72kg. Sweet Potato



  •  4 Granny Smith apples, peeled, cored and sliced
  • 1 yellow onion, julienned
  • 57grams balsamic vinegar
  • 2 cups water
  • 1-2 tsp. olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions: (Tri-Tip and Sweet Potato)

  1.  Heat oven to 200 C.
  2. Place the sweet potatoes on a foil-lined sheet pan and roast in the oven until soft, approximately 40 minutes.
  3. Rub the tri-tip on all sides with Super Radical Rib Rub. Place the meat on a foil-lined sheet pan and roast in the oven until it reaches an internal temperature of 52 C. Allow the meat to rest for 15 minutes and then slice across the grain.
  4. When the yams are done, remove them from the oven and slice them.
  5. Place 3-4 slices of yams on a plate, top with 5 oz. of tri-tip and finish with a spoonful of balsamic apple compote.

(for Compote):

  1.  Heat a cast-iron skillet over medium-high heat. Add olive oil and onions to the pan and cook until onions caramelize.
  2. Move the onions to one side of the pan, add a little more olive oil to the empty side of the pan and then add the apples.
  3. Cook until the apples are caramelized. Fold the apples into the onions and add the balsamic vinegar and water.
  4. Bring the compote to a simmer and cook until the liquid reduces to “au sec”, which means “almost dry”. Cut the heat and season to your liking with kosher salt.
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